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This image courtesy of Joseph DeLeo

These cheese soufflés taste as great as fussy homemade ones, and you save a lot of time when you substitute slices of bread for the standard thick white sauce. In fact, the preparation time is so short you’ll still have time to set the table, unload the dishwasher, and open mail while the oven preheats. The soufflés puff up golden and gorgeous, and you look gorgeous, too, since you didn’t slave all day in the kitchen.

It is important to use 6 ounces of bread in this recipe, so if you have a kitchen scale, be sure to weigh the bread. If your bread is lighter, you’ll need more slices.

Please feel free to doctor the recipe with any seasoning you like. A pinch of dry mustard, a dash of hot pepper sauce, a tablespoon of a chopped fresh herb, a dash of black pepper – you get the idea.

Instructions

Preheat the oven to 400°F.

Rub 8 ramekins (4 inches in diameter and 2 inches deep) with the butter. Place the ramekins on a baking sheet and set aside.

With the food processor running, drop the peeled garlic clove down the feed tube and process until minced, 5 to 10 seconds. Stop the machine. Add the cheese and bread and process until the bread has become crumbs, 30 seconds. Stop the machine and add the eggs and the milk and process until well combined, 15 second. Pour the cheese mixture into the prepared ramekins, filling them three-quarters full. Carefully place the baking sheet with the ramekins in the oven.

4.Bake the soufflés until they puff up and are golden brown, 30 to 35 minutes. Serve at once.

3. With the food processor running, drop the peeled garlic clove down the feed tube and process until minced, 5 to 10 seconds. Stop the machine. Add the cheese and bread and process until the bread has become crumbs, 30 seconds. Stop the machine and add the eggs and the milk and process until well combined, 15 second. Pour the cheese mixture into the prepared ramekins, filling them three-quarters full. Carefully place the baking sheet with the ramekins in the oven.

4.Bake the soufflés until they puff up and are golden brown, 30 to 35 minutes. Serve at once.

this was a sorry excuse for a souffle. Flavorless and
baked twice as long as recommended ...the inside looked like , well, wet soggy bread. I took the temp. of my oven so had the correct temperature. If you have had a real souffle with beaten egg whites don't go here!